Market-Basket Ratatouille

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 190.3
  • Total Fat: 18.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 3.7 mg
  • Total Carbs: 7.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 1.4 g

View full nutritional breakdown of Market-Basket Ratatouille calories by ingredient
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Number of Servings: 6


    1 med zucchini
    1 med yellow squash
    1/2 c olive oil
    6 cloves garlic, peeled and finely chopped
    1 large red onion, peeled, halved and thinly sliced
    salt and pepper to taste
    1 medium red bell pepper, stemmed, seeded and sliced
    1 medium yellow bell pepper, stemmed, seeded, and sliced
    1 small Italian eggplant, cut into 1/2 " pieces
    1/4 c red wine vinegar


Peel and slice zucchini and squash length-wise; cut and discard the cores. Slcie squash into 1/2" pieces. Warm olive oil in large saute pan; add garlin, onion, salt & pepper. Saute for 5 min, stirring frequently. Add eggplant, peppers, zucchini and squash. Saute and stir often, until tender. About 10 min. Stir in vinegar, add S&P to taste. Remove from heat.

Serve warm, room temp or chilled.

Number of Servings: 6

Recipe submitted by SparkPeople user SUSAN1019.

TAGS:  Vegetarian Meals |

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